Stuffing-Crusted Fish

• 份量: 4 servings

食材

2 garlic cloves, finely chopped

1 Tbsp. plus 1½ tsp. Dijon mustard

½ tsp. honey

½ tsp. Worcestershire sauce

1 cup boxed savory herb stuffing mix

Zest of ½ lemon

1 oz. Parmesan, finely grated (about ½ cup)

2 Tbsp. finely chopped parsley

4 Tbsp. unsalted butter, melted, divided

4 5-oz. skinless white fish fillets (such as halibut or sea bass)

8 oz. spring greens salad mix or baby kale

1 Tbsp. extra-virgin olive oil

1 Tbsp. fresh lemon juice

Kosher salt

Lemon wedges (for serving)

步驟

Place a rack in upper third of oven and preheat to 400°. Whisk 2 garlic cloves, finely chopped, 1 Tbsp. plus 1½ tsp. Dijon mustard, ½ tsp. honey, and ½ tsp. Worcestershire sauce in a small bowl. Set mustard sauce aside.

Place 1 cup boxed savory herb stuffing mix in a large resealable plastic bag and seal, pressing out air. Crush to coarse crumbs with a meat mallet or rolling pin. Transfer to a medium bowl and add zest of ½ lemon, 1 oz. Parmesan, finely grated (about ½ cup), and 2 Tbsp. finely chopped parsley; mix to combine. Drizzle 3 Tbsp. unsalted butter, melted, over; mix until crumbs are coated.

Pat four 5-oz. skinless white fish fillets (such as halibut or sea bass) dry with paper towels and place on a large rimmed baking sheet. Brush on both sides with reserved mustard sauce. Working one at a time, dredge fillets in stuffing mixture, then return to baking sheet. Sprinkle any remaining stuffing mixture over fillets, pressing to adhere.

Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12–15 minutes.

Meanwhile, toss 8 oz. spring greens salad mix or baby kale with 1 Tbsp. extra-virgin olive oil and 1 Tbsp. fresh lemon juice in a medium bowl. Season with kosher salt.

Using a fish spatula, gently transfer fillets to plates and drizzle remaining 1 Tbsp. unsalted butter, melted, over. Arrange salad alongside. Serve with lemon wedges.